A showstopper of a salad that looks stunning but can be thrown together instantly. The courgettes can be chargrilled the day before, or on the barbecue! The smoked venison from Weald Smokery is incredible. Deer are plentiful in the Weald, vast tracts of it were once royal hunting forest, so venison has been enjoyed here for centuries. The Smokery takes lean haunch cuts, cures them with their own blend of ingredients, then cold-smokes them over oak shavings for up to seven days. Dan, Head Smoker, says, “This long, painstaking process gently draws out moisture, giving the smoked venison a similar texture to Parma ham, and an intense yet delicate flavour and colour all of its own.”

1. Heat a chargrill pan, brush with oil, and add the courgettes. The heat gives them a lovely stripe. It takes between 2-3 mins each side.
2. Put the dressing ingredients into a jam jar and shake like crazy until you have a thickish consistency.
3. Arrange the leaves on a plate. Scatter over the torn pieces of meat and the shavings of cheese. Drizzle over the dressing. Finally use your balsamic glaze to give some stripes.

Serve with Nine Oaks Blanc De Blanc 2022